30 minutes or less/breakfast/brunch/noodles/recipes

Sunday Brunch: Bacon and Egg Yakiudon

Posted November 9, 2014 by Stephanie
bacon and egg yakiudon recipe - www.iamafoodblog.com

bacon and egg yakiudon recipe - www.iamafoodblog.com

Udon – it’s got to be my all time favorite noodle. I know ramen and soba get a lot of the popular vote, but for me, it’s udon all the way. Thick, chewy and filling, udon is definitely my go-to noodle when I want a super satisfying meal. For me, this is the best brunch to fill up my belly before heading out into the cold. You’ve got your classic bacon and a soft boiled egg, but instead of potatoes or toast on the side, you substitute in some slippery, slurp-able noodles.

It’s looking a bit rainy here so we’re going to pop on our rain boots, put our hoods up and go for a super long walk. I love conversations in the rain. It’s like the rest of the world is on a soft mute – the colors of the autumn leaves wash out, the sounds of the city are damped by the rain, and it feels like we’re the only two people in the world, making our way through a forgotten city by the sea.

Hope you have a dreamy Sunday.

bacon and egg yakiudon recipe - www.iamafoodblog.com

Bacon and Egg Yakiudon Recipe
serves 2

  • 4 slices bacon, cut into 1 inch slices
  • 1 brick frozen sanuki udon
  • 1 tablespoon soy sauce
  • 1 teaspoon dashi powder**
  • 1 teaspoon sugar
  • freshly ground black pepper to taste
  • 1 soft boiled egg, cut in half*
  • sliced green onions, to serve

Soak your frozen udon in a bowl of warm water making sure that all of the strands of noodles are separate. Drain and set aside.

Over medium heat, cook the bacon until crisp in a cast iron pan or heavy bottomed non-stick skillet. Drain off the majority of the fat and then add the drained udon noodles as well as the soy sauce, dashi powder, and sugar. Toss to coat the noodles and turn the heat to medium-high to slightly reduce the sauce, about 1-2 minutes. Turn the heat off, taste and season with freshly ground pepper to taste. Garnish with the sliced green onions and soft boiled egg. Enjoy hot!

*If you need some soft-boiled egg tips, check out this post.

**If you haven’t heard of dashi powder, it’s basically instant soup stock. You can find it in Asian grocery stores in the Japanese section. It definitely adds so I don’t recommend skipping it – but of course cooking is all about being flexible!

bacon and egg yakiudon recipe - www.iamafoodblog.com

It’s Sunday! You know what that means: it’s time for Sunday Brunch. Why don’t you skip the line and make brunch at home this week? The coffee’s truly bottomless, the booze doesn’t have a crazy markup and you can chill out in your pajamas. Every Sunday I’ll post a brunch recipe. Soon you won’t be asking, where should we go for brunch – instead it’ll be, what should we make for brunch today?


  1. I am salivating, looking at this. I am a recent convert to udon noodles, and I am SO ON BOARD with a bacon and egg udon. The oozy egg, the bacon chunks, these photos, I’m dying.

    1. steph says:

      sarah it’s my dream to cook with you one day…seriously, i think we are food-aligned, if that makes any sense :)

  2. This looks absolutely amazing. I make myself a breakfast soba bowl pretty regularly with bacon and egg….I’ve never thought to try it with udon noodles and now I must. I love your blog and everything you make! Your recipes are all great but also really approachable. Also, I really enjoy your Sunday brunch posts….I pretty much want to eat breakfast for every meal all the time.

    1. steph says:

      thanks so much nicola! i’ve made a bacon and egg soba bowl too – food twins! :)

  3. Susie says:

    Udon is definitely an underrated noodle. Thanks for showing me another way to use it. Have a nice Sunday!

    1. steph says:

      thank you so much susie! :)

  4. Marcella says:

    Were you thinking of me when you made this recipe??? It looks like a brunch I want to eat every Sunday (and Mon-Sat for that matter). I love how you described walking in the rain. I’m not a big fan of getting wet, but the way you described it makes me wish it was raining right now so I could take a walk.

    1. steph says:

      :D of course i was thinking of you marcella! xoxo

      i think i could eat brunch-ified foods all day every day.

  5. Ola says:

    Wow it looks delicious! I need to try these. Greetings from Poland ;)

    1. steph says:

      thank you!

  6. JulieD says:

    Wow, I have no words except for must make. Wow upon wow.

    1. steph says:

      hahahha :D udon takes my words away too!

  7. This looks SO GOOD! I adore udon noodles – so amazing freshly made when I’m in Japan. Seriously the best!

    1. steph says:

      nothing beats udon in Japan!

  8. OMG steph i just drooled on myself a little. noodles for breakfast are one of my favorite things but people always give me weird looks when i say it. thanks for understanding.

    1. steph says:

      thank YOU for understanding. i love noodles for breakfast :) so warming!

  9. yessi says:

    This looks really yummy !! this girl loves noodles .

    1. steph says:

      let’s be noodle folk together :)

  10. MizzJ says:

    I so agree with you – udon is highly underrated! I could never resist a plate of that chewy goodness. This recipe is definitely getting pinned!

    1. steph says:

      udon are chewy perfection!!

  11. I’ve had flirtations with ramen and soba in the past, but udon is definitely my favourite Japanese noodle (my heart went to the thick flat Chinese noodles you get in hor fun, kway teow etc. long ago, though!) This. Looks. Amazing. And the recipe looks manageable! Droooooool. x

    1. steph says:

      ohmygosh, YES! i LOVE hor fun/kway teow. have you ever had lao shu fen/loh see fun!? so good :)

  12. Sonja says:

    This looks completely amazing = wow! Can you come cook this for us? And, I LOVE udon :)

  13. Gaby says:

    MMM!!! Love brunch!! Love this idea, looks amazing!!

  14. why why why do we go out to eat when you could be making me THIS!??? haha …. ! i love udon too – and you know who loves udon more?? two year old teddy!! ^__^ that perfect egg and the idea of crisp bacon … i want to make this for lunch. *drooool

  15. This is my introduction to udon, and what an amazing intro! This recipe looks so delicious…I’m certain one can never tire of eating this…happy Tuesday, Stephanie :)

  16. Everything you post, I want to eat. It’s that simple.

  17. cynthia says:

    This is all my dreams come true. THAT EGG. These photos are so incredible and this yakiudon could NOT be more perfect. I’ve been thinking about these noodles aaalll week, Steph!! Just too awesome. <3 (P.S. I 200% second Marissa's comment!!!!!!!!!!!!)

    1. cynthia says:

      Oh, and DUH. I actually came to this post specifically to say — “It’s like the rest of the world is on a soft mute – the colours of the autumn leaves wash out, the sounds of the city are damped by the rain, and it feels like we’re the only two people in the world, making our way through a forgotten city by the sea.” this stuck me with me all day Sunday. So beautiful <3 you inspire me in every way, friend. (So much so I can't keep it all straight xD!)

  18. aolsen says:

    Hi I stumbled upon this recipe looking for easy and tasty udon noodle recipes. In your opinion do you think I can substitute the soy sauce and dashi powder with memmi soup base?

    1. steph says:

      hi! i haven’t tried, but i think it may work. let me know if you give it a go and it tastes good!

  19. Christine says:

    hello, i stumbled on this post and can’t wait to try this recipe!! do you have any recommendations for what additional sides i can serve for a brunch party?

    thank you!

    1. Stephanie Le says:

      hi! i have a whole bunch of brunch recipes here: http://iamafoodblog.com/?s=brunch

      i think biscuits are always a hit!

  20. Solar says:

    Crispy bacon and soft eggs flavor are so awesome!
    I think crunchy bacon is really yummy and moist and soft eggs harmony is great.
    Also , Udon noodle and soy sauce are really perfect.
    It’s fantastic brunch .

  21. Sue says:

    What’s the difference between sanuki udon and other udon?

    1. Stephanie says:

      hi sue,
      sanuki udon is kind of a square shaped udon (from the kagawa region – it’s their specialty). it’s much thicker than the regular kind of udon that you buy that comes dry in packages. if you ever buy frozen udon from the asian grocery store, it’s usually sanuki-style with a slippery and chewy texture. hope that helps!

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